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Fish curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Sweetened Thai curry with apples and sultanas.
Ingredients:
  • 1 small onion, chopped
  • 20.00 ml grated fresh ginger
  • 42.00 gm Thai green curry paste
  • 1 small red capsicum, sliced
  • 1 green apple, diced
  • 62.50 gm fruit chutney
  • 382.50 gm salt reduced chicken style liquid stock
  • 700g firm white fish fillets (such as barramundi or ling), cut into 3cm cubes
  • 125.00 ml coriander leaves, chopped
  • Steamed Basmati rice, to serve
Instructions:
  • Heat a wok over medium heat. Sauté oil, onion, ginger, and curry paste for 1 minute until fragrant.
  • Mix in the capsicum, apple, chutney, sultanas, and stock. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
  • Add the fresh fish to the pan and cook for 4 minutes, or until perfectly cooked. Gently stir in the fragrant coriander, then serve alongside fluffy rice.

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